Next, whisk the egg white. I do this with an electric whisk but it can easily be done with a hand whisk. Whisk until stiff peaks are formed. Using a metal spoon, take a spoonful of the egg white and mix roughly into your floury batter. This helps to loosen the mixture to allow the egg whites to blend in more evenly. Add the rest of the egg white and mix quickly and lightly folding the whites through.

Heat some coconut oil (butter or rapeseed oil would be lovely too) and when the oil is hot add spoonfuls to the pan.

After a minute or so you will see bubbles form in the pancakes. This should mean that they are set enough to flip over with a palette knife or fish slice.

Cook on the other side for a minute or so. They should puff up slightly, and feel and look cooked through.

Place on a plate, drizzle with maple syrup and enjoy!

Notes

Did you know? Cinnamon is a natural sweetener so is brilliant sprinkled in and on everything!